FROM THIS EPISODE

Happy New Year. This week, we'll look back on some of our best segments from 2010. Jonathan Gold takes us to La Cevicheria for their special bloody clam. We'll have seven courses of goat with Gustavo Arellano. Placenta encapsulation specialist Sara Pereira tells us why so many people around the world are eating afterbirth. We'll hear from the latest food celebrity to hit LA in 2010, a hog farmer named Lefty Ayers. KCRW's own Matt Holzman shares his five favorite places to get a tacos. We'll go on a ride-along with Eddie Lin on a food truck. Plus Dan Shumski shows us that there's more to a waffle iron than just waffles. And Laura Avery talks to chef DJ Olsen, who has a hangover cure for us.

Sara Pereira is a pre and post-natal massage therapist and a licensed placenta encapsulation specialist. She dehydrates the placenta and pulverizes it into capsules. There is no data or research behind ingesting the placenta, but it's practiced widely in Asian cultures.

Good Food contributor Eddie Lin cooked and ate his wife's placenta. Read his story here.

DJ Olsen likes Pellegrino for a hangover and soup. He's making a fish soup using market ingredients. After you make the stock, add pre-cooked potatoes, fennel, fish, clams, and/or mussels. The dish takes only a few minutes to make.

David West has domestic truffles at the Santa Monica Farmers Market. Use them by shaving thin slices into butter, potatoes, and scrambled eggs. Be sure not to cook them as they'll lose their flavor. Instead, put them over hot food.

Jonathan Gold is the Pulitzer Prize-winning food writer for the LA Weekly. This week he heads to the Byzantine-Latino district - specifically Pico between Crenshaw and Arlington - for La Cevicheria. Jonathan recommends the bloody clams, the mariscadas (like ceviche but sauteed), and the shrimp ceviche.

Eddie Lin writes the blog DeepEndDining.com. He recently took a ride with Alex Chu in the Dim Sum Truck. Alex and his crew serve har gow, shumai and other dim sum favorites around town. Follow the Dim Sum Truck on Twitter.

Using a spoon or small scoop, place the dough onto each waffle section. Close the machine and cook until the cookies are set and beginning to brown. This won't take very long — probably two or three minutes, depending on the heat of your waffle iron. (They will be soft when you remove them and will firm up as they cool.)